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Monday, May 26, 2008

The suffering of my Lightning McQueen cake

I have never thought I could feel so sick and be able to actually do a fine work as a fondant figure!
A friend of mine asked me to make her son's birthday cake and I was happy to do it, until I got sick( not contagious thing, no worries)! I could barely stand on my feet from pain, it was horrible!
I started the cake around 1 pm, from scratch of course and the cake is supposed to be ready for tomorrow morning. Nothing had the time to dry up, I really hope the cake can stay together before cutting. If I hadn't promised the kid, I would have just climbed in bed and would ask nobody to bother me, but that's what we do for children.
I am not happy with the result, because my initial idea was a little bit different, and I could definitely have made the car much, much better, but I was in pain and it is really difficult to concentrate and do stuff in situation like this.
On top of that we had a plumbing problem, so I couldn't use the kitchen sink, my washer almost died today...not a very good day overall.

Now I am going to show you how I made Lightning McQueen, and again, I apologize for the pictures quality, I couldn't repeat shots because I was so in a hurry to finish it and lie down.
Everything started with a big lump of red fondant:

I found it more convenient to work with my hands, rather with the tools, but they had their usefulness as well.
Then I made the basic shape:


Then I made the back of the car

And the front of the car again:

Then I made the windows and ceiling:


And the "eyes" as well:

And the "eye lids":

And at this point my camera died AGAIN.
But basically I looked the original toy car and I tried to make it look like it. The initial idea was to actually stand on the wheels, but the fondant was so soft, because it didn't have the time to dry up, so I had to "toothpick" the wheels ( you can actually see the toothpicks on the pictures, I am going to remove them tomorrow morning, when it is a little bit more dry).
As much as I was excited to do another Pixar character, I felt so sick, that unfortunately I didn't enjoy it very much.
And Lightning really has a lot of possibilities for making, it is a shame I didn't have the opportunity to make it a little bit better. But well, what can you do..At least I think the kid is going to like it :-)


I made chocolate cake with chocolate ganache ( an order from the little guy :-)) and almonds.

The idea about the extra wheels came up later in the making ( I can't believe I was actually able to think at the time), so we can place the candle on top of them tomorrow.
I know I could have done a better job with the words, but cut me some slack, I could barely see at the moment.
And Lightning up close ( and personal):
Left side view:

The black and white squares were easier than I thought to make, I am happy I didn't have trouble with that.

Here the toothpicks are almost invisible :-) I hope it is dry enough tomorrow to take them out.
My husband was amazed with the Rust.Eze sign :-)
Well, I hope Deni likes it :-) Will let you know! :-)

24 comments:

Riana said...

Ани, станало е страхотно!
Невероятна майсторка си, поздравления.
Синът ми вече иска ти да му направиш тортата за рождения ден.:)))

Tandoori said...

Sladur :-D Kaji mu, ce za nego vinagi! :-) Na kolite li e pochitatel?

Riana said...

Разбира се, като всеки мъж.
Но жените взеха да ги изместват, вече.;)

Beth said...

Your fondant is amazing!! would you be willing share the recipe? I have one that tastes fine but is very difficult to work with.
Beth
rambem00@gmail.com

Tandoori said...
This comment has been removed by the author.
Tandoori said...

Thank you, Beth!
My next post will be about the cakes' layers recipes and the fondant recipe.
I didn't post right away, because I couldn't find in my notes where I took the recipe from. Fortunately I found the link where I took my recipes from!
Here is the link where I took my recipe from.
http://www.sweetgraces.net/Recipes/Fondant/FondantRecipes.html[/url]
I'll write my notes on it in the next post!

Beth said...

You Rock!!! Your cakes are awesome. I hope to get near your level some day!! Thanks again,
Beth

Tandoori said...

Thank you! :-)))
I am not a professional or anything :-) It's just a hobby ( for now) ;-)
Do you have a blog? Maybe we can share information :-)

Beth said...

I'm very beginner. VERY! I have a website where you can send me an email. don't laugh!! beththecakelady.googlepages.com

Tandoori said...

Beth, you are calling yourself a beginner?! Girl, you have no idea! :-) Serving a cake in a bowl with a spoon, that's a beginner, which actually had happened to me once :-D
You have awesome buttercream cakes! I am honest, I am having trouble with the buttercream and I admire people who work with it.
Anyway, if you have any questions about the cakes and all, fire away! :-) I am trying to find some time to post the cake recipes, hopefully tonight :-)
By the way, how did you find the blog? I am just curious?

Beth said...

my brother emailed me your blog so I checked it out. (he doesn't remember how he found you, go figure!) And WOW! I took the wilton method classes at the local craft store last summer. and tada. I know I need more practice with fondant, a lot more. my problem seems to be that my fondant (same recipe as sweet graces homemade rolled fondant) doesnt cover smoothly, probably user error (ME). And when I do cut outs they seem to not hold their shape. I know practice, practice practice, but there seems to be a difference in the texture/consistency of the fondant you have and I have. I appreciate your help! Beth

Tandoori said...

Beth, I was thinking, why don't you start practising with a ready made fondant? You are going to master the basic skills and then you can start making your own. In the beginning I was horrified just by the thought of making my own, so I started with the Wilton one. Yes, it is not very good tasting, but you can always add flavor you like, so it would be edible. Although you can always remove it after cutting the cake.
One problem with the consistency can be the temperature of the products you use. Buy a thermometer and check. I had a problem before with that. There is also a DVD on how to have a flawless fondant. You can check Louise's blog( www.cakejournal.com), she recommends it. I haven't used it myself, but I read all the books from my local library. Even the old ones are very helpful!
Another place you can check is Scott Woolley's DVD( www.cakesbydesign.com) on basic cake work, he is simply amazing!

Anonymous said...

WOW ! What an awesome job. Now that would realy make it impossible for me finding comparable birthday cake for my kid who`s turning two in a week. I hate that I peeked in this site but I realy enjoyed the sight.

Tandoori said...

I am glad you like it :-) It is easier that it looks, you should try it! :-)

Anonymous said...

Thanks for encouraging me . I will stick with what I`m good at. One day I will definitly try something easier. Out of curiosity; what are your kids doing while you are working on your cakes, I mean if I spend more then 15 minutes cooking my whole house look like it was hit by tornado....

Tandoori said...

It is difficult to work with kids, no doubt but you get used to it ( as they get used to it too :-). For one thing, I work either when they are sleeping at night or while my daughter takes a nap in the afternoon. Sometimes I use the time when they play together, now with the new puppy this is difficult too.
"They" are 5 ( boy), 2 ( girl) and 2 months dog, they are quite a handful sometimes LoL! Don't get me wrong, I too cry over cakes sometimes, it's not as easy as it looks.

Girlie said...

i am really amazed, i love your details to mcqueen all of it!!!... i would love to know two things if you dont mind sharing info, first is how did you did the wheels? is it pure fondant as well and just shaped it? Second is that i couldnt cover with fondant if i am using chocolate ganache, it becomes soft and will be runny if something put on top of it. I havent tried putting fondant because i do not want to waste, but then i would love to hear your suggestion or recipe of the ganache if it is different from mine which is 1 part baking chocolate to 2 parts whipping cream (not whipped).

I hope i get an answer from you, it will be a big help to my hobby/ business...

Tandoori said...

Girlie, the wheels are only fondant, I just shaped it with my hands.
I am not sure I understand your second question but if I understand correctly, you are asking how to cover with ganache and fondant on top, right?
Well, my recipe is the same - 1 part dark chocolate, 2 parts cream, but you have to leave it in the refrigerator overnight before you whip it with the mixer again. Otherwise it is used as a "glaze" type of cover.
If you are doing that correctly, then probably it's too hot at the place you are making the cake. Ganache is becoming runny if it is exposed to heat.
I have covered cakes with it and then fondant on top, but to be honest it's not my favorite thing, because it's more problematic to clean up when covering the cake. I prefer buttercream or decorators icing- it hardens and it cleans up well if you mess up and it doesn't show underneath i you cover with white fondant.
If I can help with anything else, let me know! :-)

Girlie said...

Hi Tandoori,
Thank you for your answers and i will try the ganache as soon as i have time but it will be only later march, i am going to my country (philippines) for vacation with my husband, we are currently in UAE- Dubai city.

Dubai is a very hot country specially during summer (40-50 deg C) which is staring this month of March till end of September and with ganache do you recommend it out the fridge after decorating? if so how many hours or days? although during summer houses and offices are normally airconditioned but of course considering the travelling time of the cake will it be safe and not runny when it reach the birthday celebrant? :)

I have so much questions, and if you are only here in the same country i might be a regular guest in your house hehehe...

Tandoori said...

Girlie, I do not recommend transporting a ganache cake on 40-50C if you don't have the proper equipment for that e.g. fridge van or etc. Foodwise it is not safe, let alone it would melt.
If you take it out of the refrigerator and transport it when it is hot and humid you would get a lot of condensed water on top of the cake, which would most likely spoil the appearance.
So if you are adamant you want to bake a cake in this kind of weather either decorate it at the place where it would be eaten or ensure no high temperature amplitudes would affect it while transporting.
You don't say how long would the travel time be, which is also very important, but overall I don' t recommend it.
I am in US by the way :-)

Girlie said...

Hi Tandoori,

Thank you for the notes. Travelling time depends on how far the customer lives, but maximum is an hour without traffic but of course they have airconditioning in the car which i think will help the cake a lot with this type of weather.

I just posted my lightning mcqueen 3D cake on my website, its not as beautiful as yours though but it did made the celebrant happy and does not want to have his cake cut :) (my website if you want to take a peak is cakesuae.multiply.com)

I still have lots of things to improve with my decorating and i am still on some courses with both cakes and chocolate, i love to mix and match them.

Thank you for your notes and advices and will do that soon, I hope the best for you and your family.

02gapeach said...

Hi your truely an inspiration with your work and when things don't work out that's what makes us better and anyone who can inspire someone else is amazing!!! Keep up the good work and continue to inspire.

02gapeach said...
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Annie said...

Thank you 02gapeach! :-)

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